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Saturday 17^th January 10:00am - 2:00pm

Fermentation Fundamentals

Number of Adults

Adult tickets: £60.00

Pickling and fermenting with Bore Place chef, Natalie Harris

Learn how to preserve your veggies and create naturally lacto-fermented, gut-health-boosting pickles and ferments.

Lacto-fermented vegetables are found around the globe, and are renowned for being nutrient-packed, rich in probiotics and immune system-boosting. This workshop will provide you with the skills you need to make these nutritious foods at home!

In this workshop you will create sauerkraut, a fermented cabbage and national dish of Germany, kimchi, a traditional Korean side dish of fermented vegetables, and brined vegetables, vegetables preserved in a salted water solution and flavoured with herbs and vinegars.

The workshop will include a walking tour of the organic Market Garden where you will pick fresh herbs that can be incorporated into your recipes. Then it’s off to the kitchen where Natalie will guide you through the process of preparing and creating your fermented foods.

What’s included in the workshop:

• Fresh organic produce
• Three jars filled with your own fermented foods: sauerkraut, kimchi and brined vegetables
• Fermented snacks to enjoy throughout the workshop
• Recipe cards for everything you make

Important Info:

• Please bring along a sharp knife (wrapped for transport)
• Wear kitchen appropriate clothing, no trailing sleeves etc
• Please bring a hair tie for long hair
• Make sure to wear closed-toed shoes suitable for the kitchen
• Please bring boots or wellies - the walk to the market garden can be muddy!

About Natalie Harris
Natalie has 15 years' experience as a chef, and is a massive foodie! Her experience in a diverse range of kitchens as well as hosting her own supper clubs and pop-up events, has given her a unique insight into the world of food. Her commitment to sustainable and local food has led her to Bore Place, where her drive to create delicious, seasonal menus all comes together.

Allergen notice: this cooking workshop is taking place in our kitchen where a variety of foods containing allergens are prepared. Our kitchen is aware of the 14 major allergens (celery, cereals containing gluten (such as wheat, rye, barley, and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts)). We cannot guarantee the items produced will not contain these. Please contact before booking if you have any questions.

We want our events to be accessible for all – please let us know if you require any additional information or adjustments and we will do our best to accommodate you. We offer free tickets to essential companions – please use the ‘Any Special Requirements’ box at checkout to let us know if you would like to book one. You can also contact us on hello@boreplace.org or 01732 463255 to chat about your requirements.

Please note tickets are non-refundable and non-transferable to another event. If you are unable to attend, you are welcome to transfer your ticket to someone else (please let us know the name and email address of the attendee), otherwise your ticket fee will be considered a donation to the Commonwork Trust.